Asupan gizi dan status gizi vegetarian pada komunitas vegetarian di Yogyakarta
Abstract: Vegetarian diet has
become a popular diet among people. The information about the benefits of going
plant-based as opposed to the risks of degenerative illnesses is widespread and
publicly eligible. However, the diet is known to cause the lack of some
nutrients such as protein, iron, and B12, which has the implication on one's
nutritional status.
Objective: The study is aimed at identifying nutrient intake and
nutritional status vegetarians and the influential factors among vegetarians in
Yogyakarta.
Method: The study is an observational one with a cross sectional design.
It is conducted on vegetarians living in Yogyakarta, which, as methodologically
required, involves 102 respondents. The nutritional intake is measured through
Food Frequency Questionnaire (FFQ), and the nutritional status through the Body
Mass Index status, ferritin serum level, protein serum level and hemoglobin
level. The data are analysed using chi square and multiple logistic regression.
Results: The mean intake of energy, fat, zinc, vitamin B6, and vitamin
B12 is higher in lactoovo vegetarian while vegan is the higher intake of
carbohydrates, protein, iron, folic acid, and vitamin C. Some nutritional
intake of less than 80% of AKG is the intake of energy, carbohydrates, zinc,
folic acid, and vitamin B12. There are significant differences of the intakes
of vitamin B12 between both groups. The vegan’s IMT is lower than lactoovo
vegetarian. Lactoovo vegetarian’s protein serum levels are higher, however
serum levels of vegan’s ferritin and hemoglobin are higher. There are
significant differences in serum levels of protein and hemoglobin levels in
both groups. There is a significant relation between the intake of iron and
hemoglobin levels in vegetarians.
Conclusion: Lactoovo vegetarian diet and vegan diet can fulfill the
nutritional adequacy, but the things that need to keep in mind are the quality
and quantity of food and a good diet plan in order to comply all the
nutritional adequacy especially food sources of zinc, folic acid, and vitamin
B12.
Keywords: body mass index;
ferritin; hemoglobin; nutrient intake; protein serum; vegetarian
Penulis: Lusia Anggraini
Kode Jurnal: jpkesmasdd150767
